Balancing out spice in food (making chilli or what looks like it)

dekaspace

I like the taste of proper store bought chilli not the cheap ready meal ones.

Whenever I make chilli I can never work out the best way to cook things so end up just shoving stuff in.

Like I used to use passata but someone told me it was too watery so used chopped tomotoes, tried using a small amount of chilli and I can't taste it, use a bit more and its mouth burning.

At the moment have one with chopped tomatos, mushrooms, onions, jalapenos, chilli powder, curry powder, five spice powder and some powdered coconut milk to stop the worst of the kick.

But to make proper chilli how do I do it without making it bland or overpowering?

milasavesmoney

I have never heard of adding curry or five spice or coconut milk. (American taste buds here )
Is this normal in British chili?

I use oregano, cumin and garlic and sometimes a touch of vinegar if the tomatoes are too sweet.

dekaspace

No its just me chucking in different things I find in cupboard to give it flavour, I wouldn't call it chilli in the main sense just thats what I want.

missbiggles1

dekaspace wrote: »

I like the taste of proper store bought chilli not the cheap ready meal ones.

Whenever I make chilli I can never work out the best way to cook things so end up just shoving stuff in.

Like I used to use passata but someone told me it was too watery so used chopped tomotoes, tried using a small amount of chilli and I can't taste it, use a bit more and its mouth burning.

At the moment have one with chopped tomatos, mushrooms, onions, jalapenos, chilli powder, curry powder, five spice powder and some powdered coconut milk to stop the worst of the kick.

But to make proper chilli how do I do it without making it bland or overpowering?

Surely ready meals are "store bought"?

Feral_Moon

I use minced beef, onion, garlic, tomato pur!e, chilli (fresh if I've got otherwise ground), ground cumin, ground coriander, oregano, salt & pepper, red wine, beef stock, tinned tomatoes, 1/2 tsp sugar, a few squares dark (75%) chocolate and kidney beans.

Tiddlywinks

Have you tried looking for recipes on the web and following them?

You need to be methodical in finding out what works with what - you could keep a notebook and write details of each 'experiment' and tweak from there.

How long are you cooking the sauce? An authentic chilli needs time to develop a deep and rich flavour.

Are you using fresh ingredients or cooking sauces?

Tolerance / enjoyment of chilli very much depends on personal taste - some prefer a sweeter flavour, others like a more peppery tone.

How about posting what you do now - detailed ingredients - and we can comment further.

dekaspace

missbiggles1 wrote: »

Surely ready meals are "store bought"?

I mean store bought as in something like a butchers meat or at very least not processed to extreme levels like Tesco Value style.

krlyr

If you're used to ready made chilli, you might need to add sugar to your own to achieve a similar taste and stop the blandness issue. They'll add a lot, you don't need to add as much, or you could start high and reduce to wean your tastebuds off it.

Carrot007

Passata is fine, if anything chopped tomatos are too watery!


Things to make it nice:

Brown Sugar
Dark Chocolate Powder
OXO cubes/those jelly things
Lot's of onions

And don't use chili powder get some proper chilis and blend them.

I'm also not above adding some chopped celery. it's good in all dishes with sauce as it will mush down and take on the taste. need a long cooking time thought (slow cooker or simmering).

milasavesmoney

Feral_Moon wrote: »

I use minced beef, onion, garlic, tomato pur!e, chilli (fresh if I've got otherwise ground), ground cumin, ground coriander, oregano, salt & pepper, red wine, beef stock, tinned tomatoes, 1/2 tsp sugar, a few squares dark (75%) chocolate and kidney beans.

Red wine! That sounds better than vinegar. Duh! I can't believe that never dawned on me. Thanks!
I have used a good beer. I've also used coffee.

You need the extra liquid to cook it long and slow. I've even added tomato juice to keep it hydrated.

Pollycat

Carrot007 wrote: »

Passata is fine, if anything chopped tomatos are too watery!

My thought too.

I usually do a big batch of chilli using around 3lb mince and use a mix of passata and chopped tomatoes.

I add fresh chillies and also a mix of tabasco, Encona hot pepper sauce and some green chilli sauce that I buy in India.
And garlic and onions.
I also use a mix of red kidney beans and red kidney beans in chilli sauce

Definitely no 5 spice powder or coconut milk.